Lasagna with Meat Ragù and Savoy Cabbage

Name: Lasagna with Meat Ragù and Savoy Cabbage
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Ingredients: 250 g of Lasagna Sheets; 350 g of Ground Pork; 350 g of Ground Beef; 90 g of Butter; Mezza glass of Dry White Wine; 300 g of Strained Tomatoes; 2 tablespoons of Tomato Paste; 1 stalk of Celery; 1 Carrot; 1 White Onion; Salt; 300 g of Savoy Cabbages; 1 knob of Butter; 1 clove of Garlic; Salt; Black Pepper; 750 ml of Bechamel Sauce; 100 g of Emmental Cheese; 50 g of Parmesan Cheese

Layers of béchamel alternating with egg pasta, meat ragù and Savoy cabbage: this lasagna follows tradition but adds an original touch.

Recipe Lasagna with Meat Ragù and Savoy Cabbage

Difficulty Medium
Preparation 30 minutes
Cooking 3 hours
Servings for 6 people

Lasagna is the quintessential holiday dish: its rich flavor, creamy texture and versatility make it one of the best-loved dishes of all time. Lasagna with Meat Ragù and Savoy Cabbage is a variation on the classic recipe, enriched with Savoy Cabbage braised in a skillet.

To make Lasagna with Meat Ragù and Savoy Cabbage, besides the classic Lasagna Sheets you will need Béchamel Sauce, Meat Ragù and Savoy Cabbage. The cabbage is braised in a skillet and added between the layers. To make this Lasagna with Meat Ragù and Vegetables even tastier, grated Emmental is added: its mild, sweet flavor goes perfectly with all the other flavors in the dish.

Among the many Lasagna Recipes perfect for any occasion are Pumpkin Lasagna, Broccoli Lasagna and Zucchini and Ham Lasagna.

Ingredients for 6 people

250 g of Lasagna Sheets fresh
For the ragù:
350 g of Ground Pork
350 g of Ground Beef
90 g of Butter
1/2 glass of Dry White Wine
300 g of Strained Tomatoes
2 tablespoons of Tomato Paste
1 stalk of Celery
1 Carrot
1 White Onion
Salt to taste
For the Savoy cabbage:
300 g of Savoy Cabbages
1 knob of Butter
1 clove of Garlic
Salt to taste
Black Pepper to taste
To finish:
750 ml of Bechamel Sauce
100 g of Emmental Cheese
50 g of Parmesan Cheese

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Method

To make the Lasagna with Meat Ragù and Savoy Cabbage, start with the meat ragù. Peel the carrot and the onion and chop them finely together with the celery. Sauté everything in a skillet with the butter, then add the meat.
Once the meat has browned, deglaze with the white wine, and only when you can no longer smell alcohol rising from the pan, add the tomato puree, the tomato paste and half a tablespoon of coarse salt.
Cook the meat ragù over low heat for 2 hours, stirring from time to time. When it is done, adjust the salt again and set aside.
Meanwhile, slice the Savoy cabbage fairly thinly and braise it in a skillet with the garlic clove. Season with salt and pepper and cook until tender.
Now that all the ingredients for the Lasagna with Meat Ragù and Savoy Cabbage are ready, all that’s left is to assemble it. Spread a thin layer of Béchamel Sauce over the bottom of an ovenproof baking dish. Then build the layers as follows: lasagna sheets, béchamel, ragù, Savoy cabbage and grated Emmental. Continue until you have used up all the ingredients and sprinkle the Parmigiano over the top layer.
Bake the lasagna at 180 °C (350 °F) for 45 minutes, take it out of the oven and let it cool for a few minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the beef and pork with chicken and/or turkey. For a vegetarian version of the dish, replace the meat ragù with Soy Ragù.

Tips

The advantage of this lasagna (as with all the others) is that you can make it well in advance (and even freeze it if you like) and put it straight into the oven when needed.

Storage

Lasagna with Meat Ragù and Savoy Cabbage keeps in the fridge for 2-3 days, well covered with plastic wrap. Reheat it in a skillet or in the microwave before eating.